Food
25 Quinoa Recipes That Will Make It Your New Favorite Carb

Published
8 months agoon
By
Press Room
Quinoa is a nutritional powerhouse that acts like a grain, but is actually seed(!). Perfect for salads, burgers, and casseroles, quinoa is our favorite protein-packed addition to any recipe. We know, we know, quinoa seems like an annoyingly trendy ingredient that doesn’t even taste good, but when cooked right, it’s actually a really tasty way to change up your carb routine. It’s more versatile than rice, even easier to cook, and gluten-free. Our handy guide on how to cook quinoa will have you making delicious quinoa in your sleep.
If you’re vegan or gluten-free, you’re likely well acquainted with how great quinoa is, as it’s one of very few complete proteins (meaning it contains all nine essential amino acids). Quinoa not only is a protein powerhouse, but it also absorbs so many different flavors and adds amazing texture to some of our meatless faves, like our meat lover’s veggie burger and our vegan taco salad. Perfect for endless riffing, quinoa also makes the best base for a filling dinner salad tossed with greens, vegetables, proteins, and your favorite salad dressing.
Quinoa is also one of the easiest ways to add a healthy bit of heartiness to any healthy dish, like our quinoa vegetable soup, ratatouille with chickpeas and quinoa, and quinoa-stuffed avocados. Having cooked quinoa on hand means you’re never too long from being able to make a quick, easy dinner, like quinoa fried rice. We love making up a big batch at the beginning of the week and using it for avocado breakfast bowls, Caprese quinoa bake, and one-pan chicken quinoa.
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No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple
Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.
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- Yields:
-
12
- Prep Time:
-
30 mins
- Total Time:
- 40 mins
Ingredients
- 1
(17.5-oz.) package Betty Crocker™ Sugar Cookie Mix
- 1/3 c.
plus 2 tbsp. unsweetened cocoa powder
- 2 tbsp.
powdered sugar
- 1/2 c.
(1 stick) unsalted butter, softened
- 1
large egg
- 1
(16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting
-
Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating
Directions
-
- Step 1
Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.
- Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
- Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
- Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
- Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
- Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.
- Step 1
Food
16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving

Published
5 months agoon
October 19, 2022By
Press Room
Toasted Ravioli
We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.
Get the Toasted Ravioli recipe.
Food
Bourbon, Bacon, And Blue Cheese Steak Sliders

Published
5 months agoon
October 17, 2022By
Press Room
If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!
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- Yields:
- 12
- Prep Time:
- 1 hour 0 min
- Total Time:
- 1 hour 10 min
Ingredients
- 1
(1 lb.) New York strip steak, about 1¼” thick
-
Kosher salt
- 1/3 c.
mayonnaise
- 2/3 c.
(about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving
-
Zest of 1 lemon, plus 1 tbsp. fresh lemon juice
-
Freshly ground black pepper
- 6
pieces (about 6 oz.) thick-cut bacon
- 1
large yellow or white onion, peeled and thinly sliced
- 1/3 c.
bourbon
-
Extra-virgin olive oil
- 12
brioche slider buns
-
Unsalted butter, for toasting buns
- 12
large basil leaves
Directions
-
- Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
- Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
- Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
- Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
- Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
- Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
- Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
- Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.


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